gond-katira-rose-milk-cooler
There’s a certain ritual to summer in Indian households — and somewhere in that ritual is a cool glass of milk, scented with rose, with little jelly-like beads of gond katira floating through it.
This is the most classic of the gond katira drinks. Just four real ingredients — soaked gond katira, chilled milk, rose syrup, and pistachios — and a result that tastes like a sweet, calming version of summer.
The trick is in the soaking. Done right, the dry crystals you bought at the kirana store transform overnight into a slippery, hydrating jelly that’s the heart of this drink. (If you’re new to gond katira, read our full guide to soaking, benefits and uses first.)
Ready in 5 minutes flat once your gond katira is soaked.
Serves 4.
Gond Katira Rose Milk Cooler
Course: DrinkCuisine: IndianDifficulty: Easy4
servings5
minutes300
kcalA traditional Indian summer cooler combining soaked gond katira (tragacanth gum jelly), chilled milk, and rose syrup. Naturally cooling, ready in 5 minutes once your gond katira is soaked. Garnished with pistachios for crunch and cardamom for warmth.
Ingredients
1 teaspoon dried gond katira crystals (soaked overnight — see Notes)
4 cups (1 litre) chilled whole milk
4 tablespoons rose syrup (or 2 tablespoons sugar, to taste)
¼ teaspoon ground green cardamom
2 tablespoons slivered pistachios, for garnish
6–8 ice cubes (optional, for extra-cold serving)
A few dried rose petals, for garnish (optional)
Directions
The night before serving, soak 1 teaspoon dried gond katira in 1 cup room-temperature water. Cover and leave for 6–8 hours. It will swell into a clear, soft jelly about 8–10× the original volume.
Drain off any excess water from the soaked gond katira. The jelly is ready to use.
In each of 4 tall serving glasses, place 1–2 tablespoons of the soaked gond katira at the bottom.
Add 1 tablespoon of rose syrup per glass (or sugar, to taste).
Pour 1 cup of chilled milk over the top. Add a small pinch of cardamom. Stir gently — don't break up the jelly.
Top each glass with slivered pistachios and a few rose petals (if using). Add ice cubes if desired. Serve immediately.
Notes:
- Soaking is the only critical step.Never use dry crystals — they must fully bloom in water.
- Storage: Soaked gond katira keeps in the fridge for 2 days. Beyond that, the texture turns watery.
- Dosage: 1 teaspoon dry crystals expands into roughly ¾ cup of soaked jelly — enough for 4–5 servings.
- Variation: Use almond milk or oat milk for a dairy-free version. Reduce rose syrup if your sweetness tolerance is lower.
- Caution: Pregnant women, young children, and anyone on prescribed medication should consult a doctor before adding gond katira to their diet.
- NUTRITION (per glass, approx.)- Calories: 180 kcal - Protein: 6 g - Carbs: 28 g - Fat: 5 g - Sugar: 22 g
